Cinnamon Sugar Donut Muffins

Keeping with the Cinco de Mayo theme for this week, I decided to make you Cinnamon Sugar Donut Muffins! For some reason when I think of Cinco de Mayo, I think of cinnamon and sugar desserts (probably because of churros, huh??). I also added a surprise filling to these donut muffins, because I am crazy like that! So there we have it…light and fluffy cinnamon sugar donut muffins, with a (surprise) chocolate hazelnut butter filling, that are dipped in butter and rolled in even more cinnamon and sugar.

Here’s a little history lesson for y’all. Cinco de Mayo (the 5th of May for those of you who flunked middle school Spanish class) is the holiday commemorating the date of the Mexican army’s 1862 victory over France at the Battle of Puebla, during the Franco-Mexican war. Cinco de Mayo is a minor holiday in Mexico that they don’t really celebrate, but in the United States we love to celebrate everything, so Cinco de Mayo is a big deal here. So here we are. Cinco de Mayo week. We can celebrate another Mexican holiday on September 16th, for Mexico’s Independence Day. Maybe then I will finally make some churros!

Food bloggers love any, and all, food holidays. Did you know that pretty much every day there is a national “such and such” food day? My birthday is National Sausage Pizza Day. Ummm. Yeah.

Anyways. Back to donut muffins! Foodlyn had sent me a HUGE jar of JEM Organic Chocolate Hazelnut Butter to use to develop recipes with, and when I thought about making these donut muffins, I thought, “why not throw some chocolate hazelnut butter in the middle?” Hmmmmm. Yes!!! But really? Can you ever go wrong with chocolate hazelnut butter??? No. The answer is no. And the answer in Spanish is….no.

CINNAMON SUGAR DONUT MUFFINS WITH CHOCOLATE HAZELNUT BUTTER FILLING!!! I’m excited! Are you?! These muffins are super easy to whip together. Just one bowl needed, ingredients you probably already have in your pantry and I have step by step pictures for you too!

Make your muffin batter and add a heaping tablespoon of batter to each cupcake liner.

Add a heaping teaspoon of chocolate hazelnut butter, in the center, on top of the batter.

Top the muffins off with another heaping tablespoon of muffin batter and bake!

Instructions

1

Preheat oven to 425-degrees and line two cupcake tins with 15 muffin (cupcake) liners. Set aside.

2

Prepare the muffin batter by adding the butter to the bowl of a stand mixer, affixed with the paddle attachment. Cream the butter on medium-high speed until light and creamy. Add the white sugar and brown sugar to the butter and mix on medium-high speed until light and fluffy. Add the eggs to the mixture, one at a time, fully mixing in the first egg before adding the second egg. Add the vanilla extract to the mixture and mix until incorporated. Slowly add the milk to the mixture and mix until combined.

3

Change the mixer speed to low, and slowly add the flour, baking powder, cinnamon, nutmeg and salt to the wet ingredients. Mix until barely combined. Remove the bowl from the mixer and use a rubber scraper to ensure all ingredients are well incorporated.

4

Drop one heaping tablespoon of batter into the bottom of each muffin liner. Drop one heaping teaspoon of chocolate hazelnut butter in the center, on top of the batter. Add another heaping tablespoon of batter on top of the chocolate hazelnut butter, covering the filling completely.

5

Bake muffins one cupcake tin at a time in 425-degree oven for 5-minutes. After 5-minutes, leave the muffins in the oven, but lower the oven temperature to 350-degrees and continue baking the muffins for 13-14 minutes. Muffins are done once a toothpick inserted into the middle comes out without raw batter on it.

6

Remove muffins from the oven and reset oven temperature to 425-degrees and repeat the baking process with your second cupcake tin.

7

While muffins are cooling in the pan, melt the butter in a small bowl. In a separate small bowl, mix together the cinnamon and sugar. After the muffins have cooled for 5-minutes, dunk the top of the baked muffin into the butter and immediately roll the buttered muffin top into the cinnamon sugar. Continue process with all the muffins. Set muffins on a wire rack to finish cooling completely.

Notes

Store muffins in an airtight container at room temperature. Muffins will stay fresh and soft for 2-3 days. You could make these muffins without the chocolate hazelnut filling too. No other adjustments need to be made if you leave the filling out.

Naked muffin tops!!!

Ok….now these babies are rolled in butter AND cinnamon AND sugar. Yes. Completely necessary 😉

If you wanted to get even crazier, you could melt a little chocolate hazelnut butter and drizzle it over the top of these muffins…why did I now just think of that?!?!

Muffins and coffee for breakfast!

I know you are dying to see the inside….

You can make these Cinnamon Sugar Donut Muffins for Cinco de Mayo, or any time of the year, and people will love you for it 😉 I brought these muffins into work and they disappeared within an hour. I got the comment that these donut muffins were “ridiculous.” I was like, “well yeah….ridiculous is what I do!” Stay tuned for tomorrows recipe! Which I have declared to be my #1 favorite recipe I have made so far 🙂

Related

I am a self taught baker that enjoys baking from scratch and learning the science behind baking in order to create new recipes! I started this blog so I could share with you the yummy recipes I am making in my kitchen, but also to have some fun and laughs along the way!

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9 Comments

Kelsie | the itsy-bitsy kitchen

May 4, 2017 at 7:48 AM

These look OUT OF THIS WORLD good! No, you officially cannot go wrong with chocolate hazelnut butter. And packed into a donut muffin? I don’t think you could be more right :). Have a great weekend Kelly!

Yum! I want to stuff my face in the top of that muffin…it looks so fluffy!! So I just looked it up, and my birthday falls on National Key Lime Pie day. One of my favorite desserts!!! Sausage pizza day sounds like a fun excuse not to care and have a nice slice of pie! 🙂

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